1.In a food processor, pulse the flour with the
sugar and salt. Add the butter and pulse until the mixture resembles coarse
meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3
times on a lightly floured surface and pat into a disk. Wrap in plastic and
refrigerate for at least 30 minutes.

2.On a lightly floured surface, roll out the dough
to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the
overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate
until firm.

For the pie

Preparation

Preheat oven to 400 degrees.

3.In a small pan, sauté shallots and garlic in 1
tablespoon of olive oil until tender, about 3 minutes. Stir in mustard, and set
aside.

4.Layer in half of the tomatoes and corn, and
season with salt and pepper; spread shallot mixture over top. Add soft goat
cheese and half of the basil, distributing evenly. Layer in remaining tomatoes,
and season with salt and pepper. Drizzle 1 tablespoon each of olive oil and
vinegar over the tomatoes; top with remaining basil. Layer 1. 5 oz of smoked
goat cheese over tomatoes.